Lasagne supreme
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cabbage;shredded |
| 2 | Zucchini;sliced;small | |
| ⅓ | cup | Olive Oil |
| 15 | ounces | Tomato Sauce |
| 6 | ounces | Tomato Paste |
| ½ | cup | Water |
| ½ | teaspoon | Basil;dried |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | Tomato;chopped; | |
| 16 | ounces | Ricotta Cheese |
| 4 | cups | Jack Cheese;grated |
| 2 | Egg;beaten; | |
| 12 | Noodles;lasagne; | |
Directions
Core, trim, and shred cabbage. Trim and thinly slice squash. In a large skillet saute cabbage for 10 minutes in hot oil. Add squash and cook an ad- ditional 10 minutes until vegetables are tender.
Heat tomato sauce and paste, water, basil, pepper, salt, and tomatoes to boiling. Reduce heat and simmer 15 minutes. Mix together ricotta and jack cheese with egg. Cook noodles as directed.
Into 13x9 inch pan, spoon 1 cup tomato sauce, layer ½ of noodles, cheese, cabbage; repeat layers; top with sauce.
Bake at 350F degrees for 45 minutes. Let stand 10 minutes and serve.